Recipe Request--French Brioche

(makes 1 loaf)

3 cups white bread flour
1/2 tsp salt
1/2 ounce fresh yeast OR 1 tbsp active dry yeast
4 tbsp lukewarm milk
3 eggs
3/4 cup butter, softened
2 tbsp sugar

For the glaze:
1 egg yolk
1 tbsp milk

1. Sift flour and salt into large bowl and make a well in center. Put the yeast in a measuring cup and stir in the milk. Add the yeast mixture to the center of the flour with the eggs and combine to form a soft dough.

2. Knead the dough for 4-5 minutes, until smooth and elastic.

3. Cream butter and sugar using mixer. Gradually add butter mixture to the dough, making sure it is well incorporated before adding more. You can do this with a stand mixer with dough hook or just knead it in by hand. The dough should look smooth, shiny, and elastic when you are finished.

4. Oil a clean bowl lightly with vegetable oil and put dough in. Turn to coat both sides. Cover with lightly oiled plastic wrap and let rise until doubled in size, 1-2 hours.

5. Gently turn out dough from bowl to deflate. Place dough right back into bowl, recover, and refrigerate for 8-10 hours or overnight.

6. Lightly grease a 7-cup brioche mold. Turn dough out onto lightly floured surface. Cut off almost a quarter of the dough and set it aside. Shape the remaining dough into a ball and place it in the prepared mold. Shape the reserved dough into an elongated egg shape. Using two or three fingers, make a hole in the center of the large ball of dough. Gently press the narrow end of the egg-shaped dough into the hole.

7. Combine the egg yolk and milk for the glaze, and brush a little on the brioche. Cover with the oiled plastic wrap and let rise, in a warm place, for 1.5 - 2 hours, or until dough nearly reaches the top of the mold.

8. Meanwhile, preheat the oven to 450 degrees. Brush the brioche with the remaining glaze and bake for 10 minutes. Reduce the oven temperature to 375 degrees and bake for another 20-25 minutes, or until golden. Turn out onto wire rack to cool.

**There is lots of waiting time with this bread. But don't let that deter you. This rich-tasting, buttery, light and airy loaf will be worth the wait!

**You can look for fresh yeast in your natural foods store (refrigerated section) or your local bakery. If you can't find it, just use active dry yeast. You'll get similar results.